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Puttanesca pasta

Puttanesca pasta

A classic for a reason, this almost completely storecupboard pasta will see you through many weeknight situations. The sauce makes a great base for cooking fish fillets too, if you fancy a change.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Alex Jones on episode 2, season 3 of Dish, the Waitrose podcast. It was served with this No.1 Frozen Tarte aux Fruits for dessert. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(4) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 4 clove/s cloves garlic, crushed
  • 2 x 400g cans Essential Chopped Tomatoes
  • 2 tbsp tomato purée
  • 50g can anchovies in oil
  • 70g packet Crespo Pitted Green Olives With Chilli Peppers, roughly chopped
  • 350g Essential Spaghetti
  • 25g basil
  • Parmigiano Reggiano, grated, to serve (optional)


  1. Heat the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned, adding the garlic for the last couple of minutes. Stir in the tomatoes and tomato purée and heat until simmering.

  2. Roughly chop the anchovies, reserving the oil, and add both to the pan with the olives. Cook gently for 20 minutes until the sauce is thick and pulpy. Season.

  3. Cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain. Return the pasta to the pan and add the puttanesca sauce with a splash of the reserved water. Tear most of the basil into the pan, then stir well. Divide between 4 shallow bowls and serve, scattered with the remaining basil and some parmesan, if liked.

Cook’s tip

If you use plenty of anchovies in cooking, it’s more economical to buy a small jar instead. Use 30g of the fillets for this recipe and store the rest of the jar in the fridge.

And to drink...

No.1 Chianti Classico Riserva Piccini


Typical values per serving when made using specific products in recipe


1,944kJ/ 461kcals



Saturated Fat












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